There just haven’t been enough special occasions lately so I decided to make cookies just because. These “No Special Occasion Cookies” are perfect for any no-occasion occasion. Chocolate cookie...yes! Frosted with chocolate...yes! Sprinkled with chocolate...oh, yes!
Did I mention that they are chocolate?
“When weeks go by with nothing special to mark the passage of time, isn’t that in itself noteworthy?” Kasha
I often make cookies just because I want to. That’s how these “No Special Occasion Chocolate Cookies” came to be. They are actually “Brownie Roll-out Cookies,” a recipe that’s been on my list of cookies to try for quite some time. When I got up this morning, I knew that this was going to be the perfect day to experiment! These chewy, dark chocolate roll-out cookies are so fudgy and absolutely delicious — with or without frosting. I’m definitely adding them to my growing list of holiday must-bake cookies. Thank you, Shanna Mallon (Foodal), for sharing your recipe.
Cookie specifics
Brownie Roll-out Cookies. Shanna describes these perfectly: “Combining the fudgy texture and deep taste of a brownie with a classic sugar cookie cut-out, these treats will bring so much chocolaty happiness to your winter baking.” Her beautiful snowflakes are perfect for Christmas...you really must check out her website.
I decided to up the chocolate factor by piping dark chocolate ganache on top of each of my flower shapes and then immediately dipping the ganache side into chocolate jimmies. Our resident choco-holic was delighted.
Shapes
I used a flower shape, but any shape will do...be creative!
Sizes
I used a 2½-inch cookie cutter, my favorite size for decorating and eating!
Cookie Recipe from This Talented Cookie Artist
Brownie Roll-out Cookies — recipe from Foodal.
Ganache Recipe from Kasha
Dark Chocolate Ganache: Doesn’t every baker have their own version of chocolate ganache? I know I certainly do!
Cookies
Brownie Roll-out Cookies: flour, cocoa powder, espresso powder (my addition), baking powder, butter, sugar, eggs, vanilla extract, salt
Icing & Decorative Embellishments
Dark Chocolate Ganache: rich bittersweet chocolate baking bar; either water, cream or coconut milk; vanilla extract. For these cookies I used water because I didn't want to have to worry about refrigerating them.
Chocolate Jimmies: sugar, corn syrup, cocoa powder, soy lecithin
Plate, Box or Bag?
Bags. We just ate most of these, but I did give a few to friends. Those I wrapped individually in clear, food-safe bags, secured with a twist tie. Then I put them in white paper bags with a cheerful message tied with a string to the bag.
What I’ve learned...
These cookies were made with the best ingredients I could find and baked in a small batch of two dozen. I’ve experimented with less expensive ingredients, but have come to the conclusion that flavor is best when I use the best. Why spend all this time baking and decorating if taste and texture are just so-so? Decorating the cookies takes time, but it’s an enjoyable process for me and I know that those who receive them appreciate that. Life is just better when you can share something you love with someone you love. Don’t you agree?
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